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Tender Steak

 Tender Steak
My whole family likes this version of Swiss steak because it's not as saucy but is still chock full of veggies. —Janet Briggs
6 ServingsPrep: 20 min. Bake: 1-1/2 hours


  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1-1/2 pounds boneless beef round steak (3/4 inch thick), cut into 6 serving size pieces
  • 1 tablespoon canola oil
  • 1/3 cup white wine
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/2 cup finely chopped celery
  • 1/2 cup sliced fresh mushrooms
  • 1/2 cup finely chopped carrots
  • 1 teaspoon beef bouillon granules
  • 1/2 teaspoon Worcestershire sauce


  • In a small bowl, combine flour and salt. Sprinkle 1/2 teaspoon flour
  • mixture over each piece of meat. Pound into meat, turn over and
  • repeat on other side. In a large skillet, brown meat on both sides
  • in oil.
  • Transfer to an 11-in. x 7-in. baking dish, reserving pan drippings.
  • Stir remaining flour into skillet until smooth. Gradually add wine.
  • Add the remaining ingredients.
  • Bring to a boil; cook and stir for 2 minutes or until thickened. Pour
  • over meat. Cover and bake at 350° for 1-1/2 hours or until meat
  • is tender. Yield: 6 servings.

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Tender Steak (continued)

Nutritional Facts: 1 serving (1 each) equals 212 calories, 6 g fat (2 g saturated fat), 64 mg cholesterol, 502 mg sodium, 9 g carbohydrate, 1 g fiber, 27 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.